Carolina cuisine, recipes & history

Recipe: Chicken and Pastry

The delicious finished product cooling on the counter

Whether you prefer to call it chicken & pastry or chicken & dumplings, this is a recipe close to my heart. Growing up in North Carolina, chicken and pastry was a staple in our house when the winter chill began creeping up in November and warmed the stove and stomachs throughout the season. It was at every church potluck and was even brought to our family when my grandfather passed away.

There are several variations of it throughout the internet and in homes around the area. Some use a roasted chicken; some put celery, carrots and onion in the broth; biscuit-like dough balls for dumplings and I’ve even had it with hard boiled eggs diced and sprinkled in it (I did not like it that way). This is the way my mom made it and by far the easiest way I’ve seen to make it.

It is truly a one pot comfort meal.

Recipe:
3 large chicken breast on the bone with the skin (or 1 whole chicken)